1. Thaw the pansa fish fillet in advance;
2. Wash large tomatoes, coriander, and chives. Try to choose tomatoes that are thick, juicy and sweet;
3. Cut the pangasius into 1 cm thick strips;
4. Sprinkle a little cornstarch, gently grasp and pinch evenly;
5. Cut tomatoes into small pieces; the skin may or may not be removed;
6. Cut the coriander into inch sections, and mince the chives;
7. Pour a little oil in the wok and stir-fry the tomatoes out of the soup;
8. Pour some hot water and boil;
9. Add appropriate amount of tomato sauce to increase the ruddy color and sweet and sour taste;
10. After the water is boiled, turn to medium heat, and put the pansa fish fillets into the soup;
11. Put all the fish fillets in the pot and sprinkle with salt and white pepper. Stir gently with a spoon;
12. When the soup boils again, sprinkle with chopped green onion and coriander.
Tips:1. Raw tomatoes contain a lot of vitamin C, which has the effect of improving immunity and whitening when eaten raw; it can fully release lycopene after heating, which can eliminate free radicals in the body; fully stir-fry the tomatoes to make it into a paste, soup The juice is also better;
2. How to peel tomatoes: 1. Scrape the skin of the tomatoes with a dining spoon a little bit, then use a knife to cut one side, you can easily tear off the skin; 2. Scratch a cross knife on the top of the tomatoes and roll them in boiling water for 10 seconds to remove , Can be easily peeled;
3. The fish fillet is coated with a layer of starch, so that the fish will not be broken into shape, and the taste will be more tender.
